HOUNO Visual Cooking I K - Manual (Page 5)

K – ver. 1.3 – Sept. 2005 5
When a key or the turn switch is idle for 20 seconds, the oven returns to select program.
Entering and changing data in steps
By pressing STEP when PROGRAM is active, the step display is turned on and shows ”1”. The
data of the first step can now be entered.
To move on to the next step (1-3) and read and change settings, press STEP again.
Choose and change temperature, time, core temperature, exhaust and fan as in manual operation.
Stop between steps: To turn the alarm between steps on and off, press ALARM. If the control lamp
is on, the program ends with the current step and a beep is heard. The oven does not proceed to the
next step until the oven door is opened and closed or you press ALARM.
To store a change made in the step mode, press PRG for 2 seconds.
Leave STEP by choosing another program with the turn switch.
Delete current step by pressing STEP and ALARM simultaneously for 2 seconds.
When the program has started, you can still change time, temperature, core temperature and the
settings of fan and exhaust. These changes will then only be active in the current run. Note that the
display shows the total time remaining after start and that it will show the time remaining in the
current step when you press TIME.
Hot air
30-250°C
The hot air operating mode can be used for roasting, grilling, baking and gratinating. We
recommend that you keep the exhaust open when roasting products at very high temperatures. It is
possible to roast breaded products such as breaded fish and breaded pork chops. For maximum
effect, use enameled cast iron trays / silicone-coated baking sheets and one of the special browning
fats available in the shops.
Combi steaming 1-2
30-250°C
If steam is added to the meat during roasting, the pores of the meat close quickly, which prevents
the juice from leaving the meat.
When using long-time roasting, adding steam reduces shrinkage.
At temperatures higher than 165°C in COMBI STEAMING 1, the crust of the meat becomes as
brown and crisp as with HOT AIR.
With COMBI STEAMING 2, the oven chamber is 100% saturated with humidity and COMBI
STEAMING 2 is then to be compared to an economy steaming program. If the oven chamber is
100% loaded with frozen products, hard root vegetables or meat, it will take a little longer until the
oven chamber is completely filled with humidity, which prolongs the preparation time slightly.
However, with the oven chamber only half full, COMBI STEAMING 2 is very suitable for low-
temperature steaming of fish and for the steaming of meat, vegetables, rice, etc.
Regenerating/reheating
110 – 160°C
Regenerating is a very gentle process. Use a core temperature probe to reach the perfect end
temperature. For the reheating of sous-vide products, etc., follow the recommendations of the
producer as to reheating. The products should not be covered up as this impedes quick reheating.